People have long believed that there are two kinds of clam chowder: New England and that tomato stuff from New York.  Did you know that there is a third kind?  Rhode Island gets some support too!  It has cream but just not a ton of it, so it is lighter than most.  Clams?  Oh, it has clams! And potatoes,  nice and tender.  Onions – enough to let you know they came to the party.   The headliner is the clams, and they steal the show.

16 oz chopped clams

2 strips bacon, chopped

16 oz chopped russet potatoes

1 quart clam juice

1 stalk of celery, diced

1/2 white onion, diced

3 stalks celery, diced

8 oz coconut milk (regular milk will work)

1 teaspoon white pepper

Oyster crackers to serve

In soup kettle, add diced bacon and cook on medium; remove the bacon, but leave the drippings

Add celery, cook for 2 minutes

Add clam juice

Add clams

Add onion

Add potatoes

Cook for 35 minutes until potatoes are soft

Add pepper

You want this super hot – just under a boil

Add one ladle of coconut milk to bottom of serving bowl

Add chowder to bowl and stir

If you use whole fresh clams, toss out any that don’t fully open

Serve with oyster crackers or use croutons and French fried onions